Coconut Macaroon Waffle with Chocolate Coffee Syrup, for One

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

At the beginning of our relationship, I asked Ryan what he usually ate for breakfast (a very important, soul-exploring question, mind you). He answered that he didn’t eat breakfast. I almost ended it right there.

It’s the most important meal of the day! Do you not care about how your day goes? Who are you? What does this all mean?

Obviously I got over it. Some crazy, unfortunate people just aren’t hungry in the morning. I am NOT one of those people. Give me all the sweetened carbs and all the crispy fried hashbrowns. Or just oatmeal if we’re being scrappy, but at least put some melty peanut butter in there.

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

Sometimes I can convince him to make French toast with me on cozy weekend mornings. Sometimes I make waffles and he’ll eat part of one. Sometimes I make pancakes and I am the only one who eats them because he doesn’t like pancakes. Who doesn’t like pancakes?

Saturday night Ryan went out with his dude friends for beers and games until 3:30 in the morning, and then he crashed at a friend’s house. Pity, because he probably would have actually enjoyed (and eaten!) the waffles I made on Sunday morning.

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

Instead of making a whole batch of waffles, eating one serving, and leaving the rest to be forgotten in our overcrowded freezer, I made just one waffle. One big, golden brown, deep-pocket waffle that tastes like a coconut macaroon. I also whisked together a chocolate coffee syrup, because I’m completely addicted to coffee lately, and I’ve always been addicted to chocolate.

I usually use whole wheat pastry flour for waffles, but this time I pulverized quinoa seeds in a coffee grinder to make flour. I always have quinoa on hand, but I never want to pay the premium for quinoa flour, so I just make my own. Bam.

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

The resulting waffle is crispy on the outside, fluffy on the inside, and full of texture from the shredded coconut. The syrup is mostly chocolatey, with just a hint of coffee to balance out the sweetness. This waffle is also vegan and gluten free, but rivals (or maybe even defeats) any dairy, egg, and gluten-filled counterpart.

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

To add a bit of decadence, I topped mine with a little whipped coconut cream, mini chocolate chips, and toasted coconut flakes. You can leave out those extras, but why not indulge? It is the most important meal of the day, and I’m fairly certain that pretty, decorated food sets the stage for one badass day.
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Spicy Buffalo Lentil and Roasted Cauliflower Tacos

Buffalo Lentil and Roasted Dill Cauliflower Tacos | Veggie and the Beast

I’m in the midst of a serious lentil fling. I don’t even know if I can call it a “fling” since it seems that I might be in it for the long haul. It’s getting pretty serious.

You wouldn’t know it from reading this blog, but I’ve been eating a LOT of lentils lately. Red, green, black, brown…all of ‘em. They’re so versatile, healthy, and PACKED with protein. Since the cookbook I’m working on is focused on high protein vegetarian foods, you can bet I’ve had lentils every which way over the past several months.

Buffalo Lentil and Roasted Dill Cauliflower Tacos | Veggie and the Beast

I even went through a phase where I was trying to make red lentil peanut butter cups happen. I know, I know…stop trying to make fetch happen, Katie. It’s not going to happen.

Except, let’s be honest, it might eventually. Sorry not sorry.

Buffalo Lentil and Roasted Dill Cauliflower Tacos | Veggie and the Beast

Today though, we’re going to be putting lentils in totally appropriate places, like in tacos! With garlic, shallots, spicy buffalo sauce, and nutty roasted dill cauliflower.

We’re also going to cover dem tacos with a creamy basil and kale sauce, because basil is delicious (and Ryan is a basil farmer, REPRESENT), and kale is good for you.

Buffalo Lentil and Roasted Dill Cauliflower Tacos | Veggie and the Beast

I’ve combined buffalo sauce and cauliflower a few times before (see examples A and B), but this time I separated the cauliflower from the sauce. In these tacos the lentils absorb the spicy sauce, and sit alongside cauliflower that’s been salted, peppered, tossed with dried dill, and roasted until nicely browned and nutty. The flavorful basil and kale sauce adds a bit of brightness, and cuts the heat of the buffalo lentils. Flavor for days in these here tacos, folks.

Buffalo Lentil and Roasted Dill Cauliflower Tacos | Veggie and the Beast

I bought an all natural buffalo sauce from Whole Foods, and oh me oh my is it spicy. If you’re using a more mild buffalo sauce, but you like a ton of heat, you may add a little bit of ground cayenne to the lentils as they’re absorbing the buffalo sauce.

If you want your tacos to be vegan, just make sure your buffalo sauce is vegan (Franks Red Hot IS vegan), and then top with some cashew sour cream instead of the basil yogurt sauce.
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